Grilled Cobb Salad

Name: Grilled Cobb Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 1/4 lbs boneless skinless chicken breast halves; 3 tablespoons balsamic vinaigrette; 2 eggs; 6 cups roughly chopped romaine lettuce; 1 tomatoes, halved and thinly sliced; 1 avocado, peeled,pitted and thinly sliced; 1 (14 ounce) can drained baby corn, rinsed; 6 slices bacon, cooked and cut into 1 inch pieces; 2 green onions, thinly sliced; 1/3 cup blue cheese, crumbled; 2/3 cup balsamic vinaigrette (or your preferred dressing)

Submitted by Hey Jude

"This is a variation on the classic Cobb salad. I love canned baby corn and thought the addition of it to this salad made it more interesting."

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Ready In:: 1hr
Ingredients:: 11
Serves:: 4

ingredients

1 ¹⁄₄ lbs boneless skinless chicken breast halves
3 tablespoons balsamic vinaigrette
2 eggs
6 cups roughly chopped romaine lettuce
1 tomatoes, halved and thinly sliced
1 avocado, peeled,pitted and thinly sliced
1 (14 ounce) can drained baby corn, rinsed
6 slices bacon, cooked and cut into 1 inch pieces
2 green onions, thinly sliced
¹⁄₃ cup blue cheese, crumbled
²⁄₃ cup balsamic vinaigrette (or your preferred dressing)

directions

Heat your grill; when ready, place chicken on and cook 15-20 minutes or until chicken is no longer pink in the center, turning and brushing frequently with the 3 tablespoons salad dressing; remove chicken, place on a plate and cover to cool for at least 30 minutes.
Place eggs in a small saucepan and add water to cover eggs by 1 inch; bring to a boil, immediately remove from heat; cover and let stand 15 minutes; drain, rinse with cold water, then leave them in ice water for 10 minutes.
Cut chicken crosswise into 1/4-inch thick slices; peel eggs and cut them into slices.
Arrange lettuce on a large serving platter; arrange chicken, eggs, tomato, avocado, corn and bacon over the lettuce; sprinkle with onions and blue cheese; drizzle with salad dressing.